Julia Pabafikos
Mr. Ippolito
AP Biology
19 April 2018
Maxmen, Amy. “Genetically Modified Browning-Resistant Apple Reaches U.S. Stores.” Scientific American, 7 Nov. 2017, www.scientificamerican.com/article/genetically-modified-browning-resistant-apple-reaches-u-s-stores/.
The article I decided to read, “Genetically Modified Browning-Resistant Apple Reaches U.S. Stores.” by Amy Maxen deals with genetically modified organisms and how society has come to benefit larger companies rather than the farmers. The article goes into further detail about a specific product, in this case being an apple that has been modified in order not to brown. The company has been able to figure out how to delete a gene encoding an enzyme that causes plant cells to brown when exposed to oxygen. Therefore, if this apple sells, it will pave the way for others similar products. For example, companies have been engineering a mushroom that resists browning. Maxman mentions that the apple was created with attributes to please consumers due to the fact that apples tend to brown so quickly. However, the creators of this apple haven’t gone far enough in telling consumers how the apple was made. The company does not mention GMOs on the apple bags ; instead, the bags have a QR code which links to online information when it is scanned by a smartphone. It is concerning due to the fact that not everyone has a smartphone, and even if you have one, you aren’t going to check every product’s ingredients with it. “The company has had subsequent surveys of people in America’s top apple-growing states—New York and Washington— which revealed that about 20% were wary of GMOs.” But the company also found that many people changed their minds when told that the apples were engineered to silence browning genes, and then tested for safety. It is important to not repeat the mistakes of the GMO industries in the past, but rather educate people on the product they are purchasing.
This article is relevant to society in that many people are purchasing genetically modified products in supermarkets without even realizing it. Genetically modifying products has become a popular way of expanding the shelf time of products. Many businesses, a firm in New York City that is developing fish fillets from fish stem cells and another business developing hamburgers from stem cells of cows. It is important that people become aware of the products they are purchasing in their local supermarkets and the ingredients on the label may not contain all the information they would have to know.
This article was both informative and very easy to understand. Author Amy Maxman did an amazing job stating facts about the product and giving background information in order to attract her reader. By doing so, Amy was able to make the article more reliable and less biased in order to give the reader the opportunity to formulate their own opinions. However I believe that Amy lacked quotes from the actual scientists and the business representatives and therefore without this information the article became less scientific. I believe with the addition of more quotes and the addition of other experiments and possible negatives of consuming such products would have had a larger impact on the reader and overall would have shown the importance of checking the labels of every product.